Cumulative risk assessment of dietary exposure to triazole fungicides from 13 daily-consumed foods in China*

The agroeconomic benefits of the routine use of triazole fungicides on crops have been evident for more than 40 years. However, increasing evidence shows that residues of triazoles are ubiquitous in various foods and thus could pose a potential health risk to humans. We analyzed 3406 samples of 13 food commodities that were collected from markets in 9 regions across China, and assessed the health risk of both chronic and acute exposure to the triazoles for Chinese children (1-6 years old) and the general population. Among all samples, 55.52% had triazoles in concentrations of 0.10-803.30 mu g/kg, and 29.77% of samples contained a combination of 2-7 tri-azoles. Tebuconazole and difenoconazole were the most commonly found triazoles in the foods, being detected in 33.44% and 30.45% of samples, respectively. Chronic and acute cumulative risk assessment for total triazoles based on a relative potency factor method revealed that exposure to triazoles from these particular commodities was below the levels that might pose a health risk (chronic hazard index range, 5.90x10-7 to 1.83x10- 3; acute hazard index range, 7.77x10- 5 to 0.39, below 1). Notably, dietary exposure risk for children was greater than that for the general population-particularly for the acute intake of mandarin, grape, and cucumber (acute hazard index values of 0.35-0.39). Despite the low health risk, the potential hazards of exposure to triazoles should raise public concern owing to their ubiquitous presence in common foods and potential cumulative effects. Superscript/Subscript Available

Automated summary

The routine use of triazole fungicides on crops has shown agroeconomic benefits for over 40 years. However, residues of triazoles are found in various foods, posing a potential health risk to humans. A study in China found that while most food samples contained triazoles, the overall chronic and acute exposure risk was low. Children faced a greater dietary exposure risk, particularly in mandarin, grape, and cucumber.